Braciole
Description:
Beef, stuffed, braised in red wine and spaghetti sauce.
Yield: Four servings. |
Qty | Unit | Ingredient |
1 1/2 | lb | Flank Steak |
Kosher Salt | ||
Black Pepper | ||
1/2 | c. | Bread Crumbs |
2 | Tbsp. | Toasted Pine Nuts (roughly chopped) |
1/4 | c. | Parmesan Cheese (grated) |
2 | Tbsp. | Italian Parsley (chopped) |
1 | tsp. | Dried Oregano |
3 | cloves | Garlic (minced) |
Olive Oil | ||
1 | c. | Red Wine |
1 | c. | Beef Broth |
28 | oz | Spaghetti Sauce |
Directions:
- Butterfly flank steak
- Season steak lightly with salt and pepper
- Mix bread crumbs, pine nuts, cheese, parsley, oregano, and garlic
- Spread filling over flank steak, leaving about an inch of room around the edges (so that cheese does not leak out while pan searing)
- Roll up flank steak into log shapes, tie with butcher's twine about every two inches
- Heat oil in a large skillet over medium high heat
- Brown meat on all sides, set in a 9x13 baking dish
- Deglaze pan with red wine and beef stock
- Simmer wine and stock until reduced by half
- Combine wine and stock mixture with prepared spaghetti sauce
- Pour sauce over beef
- Bake at 350 F. for one hour (turn beef halfway through if not completely covered by sauce)